Description
A warm and comforting white bean soup packed with protein and fiber, perfect for cozy gatherings or nourishing weeknight meals.
Ingredients
- 2 cans white beans (cannellini or great northern)
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Olive oil
- Fresh parsley for garnish
Instructions
- In a large pot, drizzle some olive oil and heat it over medium heat. Add the chopped onions, diced carrots, and diced celery. Sauté until softened, about 5 to 7 minutes.
- Add the minced garlic to the pot, stirring for an additional minute.
- Stir in the white beans, vegetable broth, dried thyme, and rosemary. Bring to a boil, then reduce heat and let simmer for about 20 to 30 minutes.
- If desired, use an immersion blender to puree the soup until smooth or leave some beans whole for texture.
- Season with salt and pepper to taste.
- Ladle into bowls and garnish with fresh parsley leaves.
Notes
Serve with crusty bread, a side salad, or a cheese platter for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American